When you bake “healthy” treats most of the time you get to hear the mutterings of “must be a shortage of chocolate” or the price of chocolate must have “gone through the roof” so I compromised. One healthy muffin and a cookie with “look out here comes the chocolate!”
Carrot-Zucchini Apple Muffins
These muffins can be frozen and they are moist so they will keep well in an airtight container for several days. I am not a fan of cinnamon so I added the grated peel of one orange instead.
In a large bowl, beat egg lightly. Add oil, milk, brown sugar and vanilla; mix well. In another bowl, mix together flour, flaxseed, baking powder, salt, cinnamon and nutmeg. Add to egg mixture, stirring just until combined. Stir in apples, carrot and zucchini. Spoon into 10 greased or paper-lined medium muffin cups, filling almost to top. Bake in 350°F oven 18 to 20 minutes or until firm to touch.
ROSE’S NOTE: The batter is very thick and stiff.
Gooey Double-Chocolate Espresso Brownie Cookies
These cookies are to die for. So moist, chewy and chocolate, chocolate and chocolate. The recipe calls for espresso powder, which I didn’t have so I used instant coffee but doubled the amount.
ROSE’S NOTE: The batter is runny but when you bake them they will spread a little but bake up nicely.
4 ounces unsweetened chocolate, cut into small chunks 1 1/2 cups semi-sweet chocolate chips 1/2 cup unsalted butter or coconut oil, cut into 1/2-inch cubes 2 tsp finely ground instant espresso or coffee powder 3 large eggs 2/3 cup coconut sugar or light brown sugar 2 tsp pure vanilla extract 1/4 cup oat or spelt or whole wheat flour 1/2 tsp baking powder 1/4 tsp kosher salt 1 1/2 cups pecan pieces (or 3/4 cup dried cranberries or other dried fruit)
Line the bottom of a baking sheet with parchment paper; set aside.
Melt the unsweetened chocolate, 3/4 cup of the chocolate chips and butter either in the microwave (very gently) or in a double boiler on the stove.
When melted add the espresso powder; set aside.
In a medium bowl, whisk together the eggs and sugar until lightened and fluffy, 2 to 3 minutes. Whisk in the vanilla. Slowly whisk the chocolate mixture into the egg mixture until well blended. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the chocolate mixture. Blend using a rubber spatula until just combined. Stir in the pecans and the remaining 3/4 cup of chocolate chips.
Drop the batter by tablespoons about two inches apart onto the prepared baking sheets. Bake in a 350°F oven until the tops of the cookies are glossy and tiny holes begin to appear on the surface, about nine minutes for gooey-centered cookies about 11 minutes for cookies that are a bit firmer.
